First of all, prepare the lemons. It will take 3-4 medium fruits to get 100 ml of juice. But before squeezing the juice, we will remove the zest from all the lemons. Place citrus fruits in a colander and scald with boiling water, dry with a towel. Lay a sheet of parchment on a fine grater to reduce the loss of zest. Peel off the yellow part of the lemon, gently rubbing all over. After, peel the parchment with a knife.
Now squeeze the juice in a way convenient for you. Roll the lemons on the table before squeezing. Cut in half and squeeze out the juice. You should get 100 ml of juice. 
In a heat-resistant deep bowl, add medium-sized chicken eggs. Pour in the sugar. Stir lightly with a hand whisk. No need to beat. 
Add a pinch of salt and lemon zest. Stir. 
Pour in the squeezed juice, add pieces of butter and cornstarch. Stir.
Corn starch can be replaced with potato starch.
Now let's figure out how much to cook so that it gets the right consistency. . Pour water into a saucepan and boil. Set the bowl with the egg-sugar mass in the bath. The bottom of the bowl should not touch the liquid, and the water should boil slowly. Take a whisk and stir constantly until the mixture thickens. This process usually takes 2-3 minutes.
As soon as the mass thickens, remove the bowl from the water bath.
Pass the cream through a fine strainer to remove any remaining zest and lumps. This step is conveniently done with a hand whisk, turning it in a circle.
Prepare a bowl of ice water ahead of time. Dip the bowl of cream in cold water and stir vigorously until the temperature drops below room temperature. Thus, we will prevent the appearance of a film on the surface of the cream.
Done, eat!
Delicious desserts!
Hello my dear girls and boys!
For most of us, desperate housewives and just housewives, autumn is the time to return to the kitchen, the oven, hot meals and freshly baked pastries. And no matter how we resist it, in such cold weather it is simply impossible to resist the temptation to please yourself with a tasty, airy, fragrant and, most importantly, hot piece of fresh homemade pie. After all, we must not forget that food is not only carbohydrates and proteins, it is also positive energy that homemade pies are charged with if they are made with love. I began to notice with pleasure how feeds in social networks gradually began to be filled with mouth-watering homemade pastries and happy faces of the owners of this very pastry.
But it's still summer in Greece! There are no yellow leaves (although there are never any here), people wear shorts and shales, they still go to the sea to swim and sunbathe on the weekends, and on the islands you can still meet belated tourists, in taverns and cafes even in the evenings they still sit on the street . And only lemons and oranges ripening on the trees remind us that winter is coming.
I didn’t wait until the neighbor’s lemons ripened on the tree opposite and went to buy them at the market. Because I have long planned to show you how to prepare a real correct and rich lemon curd on fresh yolks and high-quality butter.
Who is a "Kurd" and what does lemons have to do with it?
The editor of a well-known culinary magazine, very respected by me, is actively fighting for the right of a lemon curd to be called cream . She insists that the word "Kurd" in Russian can only mean the definition of an ethnic group living in Turkey. I cannot but agree with her, but you cannot argue against the will of the people. But in the minds of the vast majority of the Russian-speaking population of the planet, a stable phrase has already been formed and entrenched, a tracing paper from the English language - “lemon Kurd”. So, this is the phrase I will use in this context. Forgive me, dear Marianne.
In fact, the lemon curd is the same custard, and to be precise, an English cream in which egg yolks are brewed, only lemon juice and zest are used instead of milk.
Very often in recipes, starch is added to lemon cream for density. In my opinion, this pretty much spoils not only the taste, but also the texture of the Kurd. With the right and only right preparation, the curd turns out to be quite thick and uniform.
And what I like most about lemon cream is that it is prepared in 2 counts!
Where can you apply lemon cream?
Lovers of sour tastes can use lemon cream as a spread in any combination: with bread, bun, pancakes, pancakes, cheesecakes, etc.
I have a girlfriend here, so give her a jar of Kurd, a bigger spoon and she will be happy, and she doesn’t need anything else. Those who treat lemons more carefully can fill them with tarts, cakes, rolls, cakes or cupcakes. I usually cook with him and.
For me personally, the most optimal use of lemon curd is just a classic lemon pie with meringue. It is with neutral shortcrust pastry and sweet airy meringue that sour lemon curd goes perfectly well.
Foreshadowing your question, I will say: Yes, instead of lemons, you can use oranges, tangerines, limes, and even various berries (preferably sour). At the same time, the cooking technology and ratios will remain the same. It's just that such a cream will no longer have the characteristic lemon sourness. I advise you to try the blood orange curd. The color turns out - fire!
So, let's get down to step by step cooking!
From this amount of ingredients, we will get a 250 ml jar of the finished product.
We will need:
- freshly squeezed lemon juice - 115 ml (2-3 pcs.)
- grated lemon zest - 2 tsp (2 pcs.)
- sugar - 75 gr.
- egg yolks - 4 pcs.
- butter - 60 gr.
Step by step preparation:
For filling tarts, Kurd is best used while still warm. And for cakes, lemon cream must be cooled.
On this bright yellow note, I say goodbye, but not for long.
Good luck, love and patience.
What is lemon curd?
If you give it a definition in terms of confectionery terminology, then this is a variation of custard.
And if you try to describe it from the heart, then this is such a delicate cream with a pronounced lemon sourness, a slight astringency of lemon zest and a stunning fresh citrus aroma.
Cooking Kurd is not difficult at all.
And there are countless ways to use it!
This is a cream for various cakes (incomparably good with a Kurd), and a filling for tarts and tartlets, and can be added to creamcheese (butter cream), and as an addition to ice cream, pancakes, buns, etc.!
Oh, and in the end, you can just pour yourself a cup of hot black (but not sweet) coffee and eat it with just a small spoon! By the way, this is one of my favorites!
So let's go!
We will need:
- Lemon juice - 110 gr. (this is about the juice of 2 large lemons)
- Lemon zest - 1 lemon
- Sugar - 110 gr.
- Yolks - 180-200 gr. (this is about yolks from 9 - 10 eggs)
- Butter 60 gr.
I want to make a few important points right away:
- Quantity of ingredients
You can make a half recipe, but, in principle, the curd keeps well for up to 1 week in the refrigerator. Therefore, you can make a complete recipe and use it as needed.
- Citrus
You can use any citrus you like.
Lemon? Perfect! Pronounced sourness and delicate color will definitely win you over.
Lime? Great choice! Very similar to the lemon version, but with a slightly milder sourness.
Orange? Wonderful! Sweeter and brighter in color, it will definitely cheer you up!)))
- Yolks or whole eggs?
There are many curd recipes that use whole eggs, or whole eggs plus yolks. That's also possible. In this case, simply recalculate the weight of the yolks to the weight of the eggs. This recipe will require about 4 small eggs.
BUT! In my personal opinion, a Kurd on eggs (that is, both yolks and whites) is still not right. That is, you can do it that way, but if you want the perfect Kurd, smooth, shiny, creamy, then I advise you to do it on yolks. And you use proteins for meringue (for example, do it).
And now let's get down to business:
- Remove the zest from one lemon and squeeze the juice from the lemons. In a bowl, mix the juice, zest, sugar and add the yolks, after lightly knocking them with a fork.
- Leave the mixture for 30 minutes, covering it with a film or lid, so that the zest gives its taste and aroma to it.
- Then pour the mixture through a sieve into a small saucepan in which you will cook the curd. It is necessary to pass the mixture through a sieve so that the zest and tails of the proteins (which remained on the yolks) do not get into the curd.
- Place the saucepan over medium heat and, stirring constantly, boil the curd until it thickens. I do it this way: first turn on the power of the hob to medium, and as soon as the mixture thickens, I reduce the heat to a minimum. The mixture boils very quickly, literally in 3-5 minutes. Remember to constantly stir so that there are no lumps.
- Remove the mixture from the heat, add the softened butter and mix thoroughly until the butter dissolves and the mixture becomes homogeneous. Cool the curd (covered with cling film) to room temperature and refrigerate. It is better to use Kurd after he has stood in the cold for several hours.
It's that simple!
Enjoy your meal!
Pictured is lemon curd and salted caramel. Her recipe will also appear on the blog soon.
If you like the recipe, share it with your friends and post a photo of the dessert with hashtags #mypastryschool #cooking
Hi all. Today we will deal with such a concept as a Kurd. I myself heard this overseas word relatively recently, and became terribly interested. Actually, it turned out to be much easier than I thought. Both in terms of composition and in terms of preparation. So what is this Kurd, and what is it eaten with?!
Kurd is a custard made with fruit juice, it can be anything, but the most famous is perhaps lemon. This is where we will begin our acquaintance.
Lemon cream is insanely easy to prepare, but how delicious it is! Its scope is simply vast. Perhaps you will not find another such versatile product. Kurd is good as a layer in cakes, as a filling for cupcakes, tarts and tartlets, macarons, cakes. Yes, even just a bite to eat with pancakes or toast, it's very tasty!
But, most of all, my husband and I love the combination of this custard with Pavlova cake. Sweet meringue combined with sour lemon curd and my favorite is an explosion of taste!
How to make lemon curd at home step by step recipe with photos.
Ingredients:
- 4 yolks
- 100 gr sugar
- 70 ml. lemon juice
- 70 gr. butter
- zest of 1 lemon
- 2 tablespoons cornstarch (optional)
Cooking:
First, we need to remove the zest from 1 lemon and squeeze the lemon juice. You can not grind the zest much, then we will simply pass our cream through a sieve. Try not to touch the white peel of the lemon, otherwise bitterness will appear in the cream.
In order to get more juice from a lemon, there are a couple of tricks, firstly, you can warm the lemon in the microwave for literally ten to fifteen seconds, and secondly, cut it not across, but along.
In a saucepan, combine our yolks with sugar, lemon juice and zest. Place over medium heat and cook, stirring all the time, until thickened. It literally takes 5 minutes.
Then, add our butter at room temperature, mix and remove from the stove. If you want to get rid of the zest, then strain through a sieve.
If you need a straight dense consistency, then there are two options, either at the very beginning add a couple of tablespoons of starch, stirring it in lemon juice, or at the very end add gelatin, I think 3 grams will be enough (I somehow added 5 and I got jelly ). Gelatin must be prepared according to the instructions.
Pour the finished cream into a jar and put it in the refrigerator to cool for at least a couple of hours, and preferably at night.
Everything, our lemon curd is ready.
Isn't there anything terrible and difficult to prepare? By the same principle, you can cook Kurd from any citrus fruits - lime, orange, tangerine.
By the way, Kurd can also be made from berries - cherry, raspberry, blueberry, blackberry ... Anything you like! Experiment.
Enjoy your meal.